Island Pork Tenderloin

Two summers ago we had the pleasure of sharing a beautiful beach house on Ventura Beach with many families from the Walter side.   It was a memorable trip for countless reasons but the quality of food that was prepared in that gorgeous kitchen definitely ranks up there for me.  We rotated meal assignments through the families so we got a wonderful sampling of all the great cooks and bakers that bless our ranks.  I went home five pounds heavier after that week on the beach!

My cousin-in-law Sherri (don’t know if there is officially such a title as that) made this amazing dish during our stay.  I’ll be honest and admit that when I saw it and heard the ingredients, I didn’t think I was going to like it.  I’ve had some bad experiences with mango salsas/chutneys but I am so glad I went for it because this is absolutely delicious.  This is one of those dishes that I love to have a bit of every ingredient on my fork because they balance so well together.  The beans have quite a kick to them, but the mango mellows it perfectly.  I have the recipes listed separately, but just throw them all together on your plate!

Island Pork Tenderloin
2 lb pork tenderloin, trimmed
1 Tb paprika
1 Tb chili powder
1 Tb dried oregano
1 tsp salt
1/2 tsp red pepper flakes
3/4 C fresh orange juice, about 1 1/2 oranges
3/4 C fresh lime juice, about 4-5 limes
1 Tb garlic, minced
1 tsp salt
1 habenero or serrano chile, seeded and minced
2 Tb honey
1 Tb olive oil
1.  Preheat grill to medium.  Mix paprika, chili powder, oregano, salt and pepper flakes and rub onto tenderloin.  Combine juices, garlic, salt and chile for the mojo.  Set aside 1/4 C for the Mango Mojo salsa.  Whisk honey and oil into remaining mojo for a basting sauce.  Grill tenderloin over medium heat turning and basting until the meat reaches 145 degrees.  Allow to rest for five minutes, slice and serve over rice, beans and mango salsa.

Mango Mojo Salsa
2 C ripe mango, diced (about 2 whole mangoes) 
2 Tb chopped fresh cilantro
Reserved mojo from Island Pork Tenderloin
1.  Combine mango and cilantro with the reserved mojo.  Can be chilled up to one hour.
**Don’t know how to cut a mango, check out these instructions for help!
Caribbean Black Beans
3 strips bacon, diced
1/2 C onion, diced
1/4 C poblano pepper, seeded and diced
2 Tb garlic, minced
2 15 oz cans black beans, rinsed and drained
1/2 C chicken broth
Salt and pepper
Serve with 3 cups hot cooked basmati or jasmine rice
1.  Saute bacon in large saute pan over medium heat for five minutes.  Remove from pan and add onion and pepper to saute in bacon drippings for three minutes.   Stir in the garlic and cook for one minute.  Add beans, broth and bacon and bring to a boil.  Reduce heat and simmer for 20 minutes.  Season beans with salt and pepper.

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